How to Make Mango Sorbet

Make a tropical treat that's worth remembering with this easy to prepare dessert recipe. Makes 6 c.

Tips for Making Mango Sorbet:

  • If you don't have an ice cream maker, you can put the sorbet mixture into a freezer-safe covered container and "still freeze" it. Stir every half-hour or so to keep it from freezing into a solid block.
  • Try these other delicious sorbets: Ginger Bites with Zesty Lemon Sorbet and Watermelon Ice Cream Bombe.


  • 3 c. sugar
  • 3 c. water
  • 3 tbsp. lime juice - freshly squeezed
  • 4 ripe mangoes (about 3 1/2 lbs.)

Making Mango Sorbet:

  1. Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.
  2. Wash and dry the mangoes.
  3. Remove the two flat sides of each mango with a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible. The mango flesh should be in two large pieces.
  4. Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.
  5. Put all the mango flesh in a blender.
  6. Take 1 c. cooled syrup and add to the blender. Add the lime juice and puree until smooth.
  7. Freeze the mango puree in an ice cream maker.
  8. Freeze the sorbet at least 6 hours, or until frozen hard.

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